Nifty Tidbit – “outta honey, honey?”
No, I haven’t abandoned this blog, just didn’t bake much this week, and haven’t blogged the bread that I did make: a perfect (yes, perfect!) no-knead potato bread!
But here’s a nifty frugal / emergency baking tip while you’re waiting. When you’ve run out of honey, and don’t want to run out to the store, here’s how you make a substitutable equivalent:
That’s it! It’s easy! I did this for my challah this week and then (doh!) forgot to buy honey in the meantime, so I had to sub it in again this week.
The reason straight sugar won’t work well is because it’s dry and so you need to add in a bit of water. This ratio (5:1) gives a texture very much like a heavily-crystalled honey that will ensure your recipe gets the moisture that it needs.
- Sugar tastes sweeter than honey, so you may want to cut down a bit for breads or the final product may be noticeably sweeter. I didn’t mind it in challah last week.
- Of course, it won’t have that wonderful TASTE of honey… but you knew that, right?
- This makes a bit more than a cup of “honey” substitute, so be sure to measure before subbing into recipes where precise quantity makes a difference.